Savory Scones – Bacon, Onions, and Gruyere

I’ve made scones many a times. I almost always make cranberry orange. I love cranberries and I love the buttery goodness of a scone. This time, however, my hubby requested I make savory scones for his students on the first day of class. I’ve talked of making savory scones (on that long list of Things To Make. I should write that list down someday) but just never did until now!

Making savory scones isn’t really much different than sweet. You just add different goodies at the end. The rest is the same. This particular recipe I added pepper with the dry and a pinch less sugar, but otherwise, the base is essentially the same. Which means if you don’t want savory scones, you can still use this recipe and just add whatever you desire!

These turned out really, really yummy. In fact, people scarfed these down faster than my sweet scones! Perhaps it was the bacon? Or maybe that it was something different? Really all that matters is people enjoyed these immensely. Which makes me happy!

I didn’t measure my bacon, onions, or cheese. But here’s the suggested amounts:

  • 45 g (1/3 cup) Caramelized onions
  • 45 g (1/3 cup) Cooked Bacon
  • 40 g (1/4 cup) Gruyere

I cooked my bacon first then used the bacon fat to cook the onions:

Let those cool and drain on a paper towel and continue on with the recipe.

Bacon and Caramelized Onion Scones with Gruyere

Recipe from Ciril Hitz Baking Artisan Breads and Pastries

  • 400 g (3 1/4 cup) All purpose Flour or Bread Flour (I prefer half each)
  • 4 g (1/2 tsp) Salt
  • 1 g (1/4 tsp) Pepper (omit if using a sweet filling)
  • 56 g (1/4 cup) Sugar
  • 24 g (2 TB) Baking powder
  • 148 g (10 TB) Unsweetened Butter, Cold
  • 1 Egg
  • 1 Egg white (save the yolk for egg wash)
  • 230 g (1 cup) Buttermilk
  • Egg wash, as needed

1. Preheat oven to 350F.

2. Whisk together the dry ingredients.

3. Cut the butter into cubes, but keep cold. If using a mixer, mix the butter into the flour using a paddle attachment. If not using a mixer, use your hands or a pastry cutter. Work the butter in until it is the texture of cornmeal. Be careful not to over mix.

4. In a separate bowl, whisk together the eggs and buttermilk. Slowly add the liquids to the flour mixture. Mix just until combined!

5. Move your dough to a work bench and get ready to knead! Get your things together before this step: Rolling pin, dough cutter, dowels, egg wash, pan with silpat or parchment, and knife or pizza wheel. And flour for dusting. Very important.

6. Work your dough into a nice ball. It will be pretty sticky at this point so you will need flour. Knead it by folding it over on itself, then rotate 90 degrees and repeat. This will create layers which will make your dough flaky.

7. Once the dough has come together fairly well, add the onions and bacon and knead to work it in. You may want to do this in batches.

8. Now that all the goodies are worked into the dough, roll out the dough to 1/2″. This is where you need the dowels. Again, if you don’t have dowels, use a ruler.

9. When you are at 1/2″, use your knife or pizza wheel to cut triangle. I like to cut squares and then triangles.

10. Move to your pan. Brush with egg wash and sprinkle with the cheese.

11. Bake until golden, which should take 15 to 20 minutes.

Enjoy!

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2 Comments

Filed under Scones

2 responses to “Savory Scones – Bacon, Onions, and Gruyere

  1. These sound amazing, and I’m a vegetarian!

  2. Thanks! I’m sure they would be just as delicious without the bacon!

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